Nourishing Winter Veggie Soup (Printable)

A nourishing blend of winter vegetables and quinoa simmered in a flavorful broth, ideal for warming meals.

# Components:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 medium parsnip, peeled and diced
07 - 1 small sweet potato, peeled and diced
08 - 1 cup chopped kale or Swiss chard, stems removed
09 - 1 cup chopped cabbage
10 - 1 cup diced tomatoes, canned or fresh

→ Grains & Legumes

11 - 1/2 cup quinoa, rinsed

→ Broth & Seasonings

12 - 6 cups low-sodium vegetable broth
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons chopped fresh parsley, for garnish
18 - Juice of 1/2 lemon, optional

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until translucent and fragrant.
02 - Add sliced carrots, celery, diced parsnip, and sweet potato to the pot. Cook for 5 to 6 minutes, stirring occasionally.
03 - Stir in chopped kale (or Swiss chard), cabbage, and diced tomatoes. Cook for an additional 2 minutes.
04 - Add rinsed quinoa, low-sodium vegetable broth, dried thyme, oregano, bay leaf, salt, and pepper. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 25 to 30 minutes until vegetables are tender and quinoa is fully cooked.
06 - Remove bay leaf. Stir in fresh parsley and lemon juice if desired. Adjust seasoning to taste. Serve hot.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and tastes like you've been simmering it all day.
  • The quinoa gives you protein without feeling heavy, and the broth stays bright instead of getting murky.
  • You can make a huge batch and it gets better the next day, which is honestly the whole point of winter cooking.
02 -
  • Rinsing your quinoa before cooking is non-negotiable—that bitter coating will ruin your whole soup if you skip it.
  • Don't let the broth boil aggressively once you've added everything, or the vegetables will break down into mush and lose their character.
03 -
  • Don't skip the lemon juice at the end—it's the difference between soup that tastes like something and soup that tastes like everything.
  • If you want it heartier, add a can of drained chickpeas or beans right before you start simmering, and they'll absorb all the good flavor.
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